1 1/4 cup of cake flour

1 1/4 cup of all pupose flour

2 1/4 tsps of baking powder

1 1/2 cups of salted butter

4 eggs

1 tsp vanilla bourbon extract

1/2 tsp of almond extract

1 cup of cane sugar

1/2 cup of light brown sugar

1/2 cup of dark brown sugar

1 cup of milk



1 cup of Argentinian dulce de leche

8 oz cream cheese

3 1/2 cups of powdered sugar

1 1/2 cups of salted butter

1/2 cup of unsalted butter

1 tsp of vanilla bourbon extract



Preheat oven to 350 F;

In a small saucepan, melt butter over medium heat, stirring occassionally, until browned and speckled;

In an electric mixer bowl, beat sugars and eggs together on medium-high speed until creamy;

Place speed to medium and add milk, vanilla bourbon extract and almond extract;

Slowly add browned butter while adding flours and baking powder (to make sure it doesnt cook the eggs);

When ingredients are well mixed together, use large ice cream scooper to fill cupcake liners 3/4 of the way with batter (should make 24);

Bake in oven for 19 minutes, until toothpick comed out clean;

In the meantime, make the frosting by first beating the butter in an electric mixer bowl at medium-high speed;

Add dulce de leche, cream cheese and vanilla bourbon extract;

Add powdered sugar 1/4 cup at a time over medium speed;

When all the powdered sugar is added, beat on high for 20-30 seconds;

Keep cool until you are ready to use icing;

When cupcakes are cooked cool completely before frosting;

When cooked, frost each upcake and sprinkle with chocolate sprinkles; and

Serve immediately! To good to store!